Description
This creamy butternut squash pasta with Italian sausage is a comforting and flavorful dish that combines the natural sweetness of roasted squash with savory sausage and a luscious Parmesan cream sauce. Perfect for a satisfying weeknight meal, it features tender pasta coated in a smooth, herb-infused sauce enriched with sage and garlic.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta
- 1 pound pasta (penne or rigatoni work well)
Sausage
- 1 pound Italian sausage (sweet or spicy, depending on preference)
Sauce
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage (chopped)
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preparing the Butternut Squash: Choose a squash that feels heavy and has a matte beige color. Peel the skin using a sharp vegetable peeler, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes, then toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25 minutes until tender. Alternatively, boil for 10-15 minutes if short on time.
- Cooking the Sausage: Remove casings if using link sausage. Brown the sausage in a large skillet over medium heat, breaking it into smaller pieces as it cooks. Once fully cooked, remove from heat, drain any excess fat, and set aside.
- Making the Creamy Sauce: In the same skillet used for the sausage, sauté diced onion until translucent. Add minced garlic and cook for another minute. Add the roasted butternut squash, chicken broth, and heavy cream. Use an immersion blender to puree the mixture until smooth. Stir in grated Parmesan cheese and chopped sage. Season with salt and pepper to taste. Adjust consistency by adding more broth if too thick or simmering to reduce if too thin.
- Cooking the Pasta: Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Combining Everything: Return the drained pasta to the pot, add the butternut squash sauce and cooked sausage. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency. Taste and adjust seasoning if necessary.
Notes
- Roasting the squash enhances its natural sweetness, but boiling is a quicker alternative.
- You can substitute Italian sausage with chicken sausage or plant-based sausage for lighter or vegetarian options.
- If you don’t have an immersion blender, transfer the sauce mixture to a standard blender carefully.
- Reserve some pasta water to help loosen the sauce and help it coat the pasta evenly.
- Optional red pepper flakes add a nice spicy kick without overpowering the dish.
